Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Mark Loeffen"'
Publikováno v:
International Journal of Qualitative Studies on Health & Well-Being, Vol 19, Iss 1 (2024)
Purpose To investigate opinions among healthcare stakeholders whether implementation of the N-of-1 trial approach in clinical practice is a feasible way to optimize evidence-based treatment results for unique patients. Methods We interviewed clinicia
Externí odkaz:
https://doaj.org/article/e7c494446eb4449984457700ee5ceccf
Autor:
Chima Robert, Wendy E. Bain, Cameron Craigie, Talia M. Hicks, Mark Loeffen, Sara J. Fraser-Miller, Keith C. Gordon
Publikováno v:
Meat science. 195
The application of individual spectroscopic techniques for meat analysis has been widely explored. Attempts to fuse data from multiple spectroscopic instruments for meat analysis are still lacking. Comparative assessment of the performance of mid inf
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e5a1a55105c912f2b466afdd0cb4d718
https://pubmed.ncbi.nlm.nih.gov/36272312
https://pubmed.ncbi.nlm.nih.gov/36272312
Autor:
Mustafa M. Farouk, W. E. Bain, Joshua J. Sutton, Keith C. Gordon, C.R. Craigie, Sara J. Fraser-Miller, Talia Hicks, Mark Loeffen, Chima Robert, James F. Ward, William T. Jessep
Publikováno v:
Food chemistry. 361
The implementation of Raman and infrared spectroscopy with three data fusion strategies to predict pH and % IMF content of red meat was investigated. Raman and FTIR systems were utilized to assess quality parameters of intact red meat. Quantitative m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e682609e9893c9b6f7159ff89ccc8862
https://pubmed.ncbi.nlm.nih.gov/34077882
https://pubmed.ncbi.nlm.nih.gov/34077882
Publikováno v:
Meat science. 179
The percentage of intramuscular fat content of lamb meat is a key index of consumer acceptability. Hyperspectral imaging is a potential technique for in-line measurements of intramuscular fat in fresh meat. However, little work has been conducted to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2817f0d20ae64e4e39ee7df204d718cf
https://pubmed.ncbi.nlm.nih.gov/33771427
https://pubmed.ncbi.nlm.nih.gov/33771427
Autor:
P. Lim, C.K. Wong, S. Hitchman, M.M. Reis, Yash Dixit, Keith C. Gordon, C.R. Craigie, L. Holibar, Mustafa M. Farouk, Mark Loeffen, Talia Hicks
Publikováno v:
Meat science. 181
This study evaluated a range of diffuse reflectance spectroscopic (Vis-NIR spectrophotometers) and imaging (Hyperspectral imaging cameras) instruments for predicting pH, IMF and shear force values of beef in a meat processing pilot plant. A total of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0246ba33856dc78cf667923ff6f8c584
https://pubmed.ncbi.nlm.nih.gov/33358222
https://pubmed.ncbi.nlm.nih.gov/33358222
Autor:
William T. Jessep, W. E. Bain, Chima Robert, James F. Ward, C.R. Craigie, Keith C. Gordon, Mark Loeffen, Talia Hicks, Sara J. Fraser-Miller
Publikováno v:
Food chemistry. 343
With increasing demand for fast and reliable techniques for intact meat discrimination, we explore the potential of Raman spectroscopy in combination with three chemometric techniques to discriminate beef, lamb and venison meat samples. Ninety (90) i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::927eb95f4791d90ebd5613ca66185e6d
https://pubmed.ncbi.nlm.nih.gov/33127228
https://pubmed.ncbi.nlm.nih.gov/33127228
Autor:
Graham Purnell, Mark Loeffen
Publikováno v:
Advanced Technologies For Meat Processing ISBN: 9781574445879
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3d418d2d5df0a185ca5c71105e917686
https://doi.org/10.1201/9781420017311.ch3
https://doi.org/10.1201/9781420017311.ch3
